Barbecued T-bones with tomato, mozzarella and basil

Name: Barbecued T-bones with tomato, mozzarella and basil
Yield: Serves 2 - 4
Cuisine: Modern Australian
Ingredients: 2 T-bone steaks (about 400gm each), at room temperature; For drizzling: olive oil; 300 gm mixed cherry tomatoes, larger ones halved; 2 ripe vine-ripened tomatoes, thickly sliced; 50 ml extra-virgin olive oil; 1½ tbsp aged balsamic vinegar, or to taste; Juice and finely grated rind of ½ lemon; 1 buffalo mozzarella (about 200gm), coarsely torn; 1/3 cup (loosely packed) small basil leaves

Australian Gourmet Traveller fast recipe for barbecued T-bones with tomato, mozzarella and basil.

Dec 16, 2013 4:20am

By Alice Storey & Emma Knowles

Serves 2 - 4

Barbecued T-bones with tomato, mozzarella and basil

Ingredients

2 T-bone steaks (about 400gm each), at room temperature
For drizzling: olive oil
300 gm mixed cherry tomatoes, larger ones halved
2 ripe vine-ripened tomatoes, thickly sliced
50 ml extra-virgin olive oil
1½ tbsp aged balsamic vinegar, or to taste
Juice and finely grated rind of ½ lemon
1 buffalo mozzarella (about 200gm), coarsely torn
1/3 cup (loosely packed) small basil leaves

Method

Main

1
Heat a barbecue to medium-high heat. Drizzle steaks with a little olive oil, season to taste and barbecue, turning occasionally, until cooked to your liking (12-15 minutes for medium-rare). Set aside to rest (10 minutes).
2
Meanwhile, combine tomatoes, extra-virgin olive oil, vinegar and lemon juice and rind in a bowl and season to taste. Just before serving, add mozzarella and basil and toss to combine. Pile on top of steaks and serve.